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A pan of Sweet Potato Shepherd's Pie next to a napkin and wood spoon.

Sweet Potato Shepherd's Pie

This Vegetarian Shepherd's Pie with Sweet Potatoes is crave-worthy comfort food you'll enjoy eating all fall and winter long!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: English
Servings: 6 to 8 people
Calories: 342kcal
Author: Ginnie

Ingredients

For Lentils:

  • ½ cup green lentils (or brown lentils)

For Mashed Sweet Potatoes:

  • 1 ½ pounds sweet potatoes, peeled and chopped (about 2 medium potatoes)
  • 2 tablespoons unsalted butter, at room temperature
  • ¼ cup milk

For Filling:

  • 1 tablespoon extra virgin olive oil
  • 1 large onion, diced (about 1 cup)
  • 3 large carrots, peeled and diced (about 1 ½ cups)
  • 2 large stalks celery, diced (about 1 cup)
  • 1 pound mushrooms, diced (about 5 cups)
  • ¼ cup walnuts, finely chopped
  • 2 large cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon smoked paprika
  • ¾ cup frozen peas
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 ½ cups vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoons unsalted butter, melted
  • kosher salt
  • pepper

Instructions

  • Preheat oven to 375 degrees. Lightly oil a large baking dish.

Prepare Lentils:

  • Place lentils in a medium saucepan and cover with well-salted water.
  • Bring water to a boil, then reduce heat to a simmer and cook lentils until tender (about 15 to 20 minutes).
  • Drain and set aside.

Prepare Potatoes:

  • While lentils cook, place potatoes in a large pot of cold, well-salted water. Bring to a boil, then cook until tender. Drain.
  • Add butter to potatoes, then mash, adding just enough milk to reach desired consistency.
  • Season to taste with salt and pepper. Cover and set aside.

Prepare Filling:

  • While lentils and potatoes are cooking, heat olive oil in a large skillet over medium-high heat.
  • Add onions, carrots, and celery to oil; season lightly with salt and pepper. Cook until onion starts to turn translucent around the edges (about 5 to 7 minutes).
  • Stir mushrooms into pan. Saute until mushrooms are tender and any liquid they release has evaporated.
  • Reduce the heat to medium, then mix in walnuts, garlic, thyme, rosemary, and smoked paprika. Cook, stirring constantly, for 1 minute.
  • Stir tomato paste, peas, and lentils into skillet. Cook for a minute or two, or until hot.
  • Sprinkle veggies with flour, then mix in thoroughly.
  • Add broth and soy sauce, then simmer mixture until sauce has thickened (about 3 to 5 minutes).
  • Remove vegetables from heat, then season to taste with additional salt and pepper, if desired.
  • Transfer filling to baking dish, then top with potatoes. Brush potatoes with melted butter.
  • Bake until pie is heated throughout and potatoes are starting to turn golden, about 30 to 40 minutes.
  • Serve hot. Enjoy!

Notes

This recipes is vegetarian, as well vegan, as long as you use nondairy milk (such as unsweetened soy milk) and vegan butter for the potatoes.
To make this recipe gluten-free, substitute tamari for the soy sauce. Instead of using flour to thicken the filling, whisk 1 ½ tablespoons cornstarch into the broth before adding it to the filling.
This recipe is a great way to use leftover mashed potatoes. Make sure to warm the potatoes up (adding extra butter or milk if they're dry) to make them easier spread before topping the filling.
Make sure to read the info before this recipe card for more tips and serving suggestions!

Nutrition

Calories: 342kcal
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!